When I first moved to Los Angeles more than fifteen years ago, several of my friends introduced me to their favorite restaurant, Chin Chin, which is famous for its Chinese chicken salad. One bite of this crisp, crunchy, fresh salad and you’ll immediately understand why it’s so darned popular. I’m always trying to think of recipes that our entire family can eat together, and this one has a lot of fans in my house.
It couldn’t be easier to make. In no time you’ll have a tasty salad that’s filled with vitamin-packed veggies. Many people would never imagine their kids eating salad, but trust me; this one will change their minds.
SALAD
1 boneless, skinless chicken breast
1 large carrot, peeled and sliced into thin coins
1 head napa cabbage, chopped
½ red bell pepper, sliced into ½-inch strips
2 tablespoons chopped cilantro
2 teaspoons toasted sesame seeds, plus more for garnish
DRESSING
½ teaspoon toasted sesame oil
1 tablespoon Bragg’s Liquid Aminos, tamari, or soy sauce
½ teaspoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon almond butter
1 tablespoon Vegenaise or mayonnaise
2 tablespoons canola or olive oil
1. Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes, or until cooked through. Cool and pull apart into bite-size pieces.
2. In a large bowl, combine the chicken, carrot, cabbage, bell pepper, cilantro, and sesame seeds.
3. Place the dressing ingredients in the bowl of a food processor and pulse to combine.
4. Add the dressing to the salad and toss to combine. Top with additional sesame seeds, if desired, and serve.
NOTE: Add slivered almonds, chopped cashews, or peanuts if you like.